A production of Pennsylvania College of Technology & WVIA Public Broadcasting

"You're the Chef"

Home

Recipe Contest

Tricks of the Trade

Cooking Keys

About "You're the Chef"

Host Bios

Episodes

Schedule

Bookshelf

Food Links

Ask Chef Paul

Penn College Home Page

Print this recipe. Bookmark and Share
Appetizer
Crabmeat Stuffed Mushrooms
Crabmeat Stuffed Mushrooms This recipe was featured on
"You're the Chef" episode #309.
Buy this episode from WVIA.
Yield: two dozen

Ingredients:

24-28 each large stuffing mushroom caps
1/2 c. butter, melted
7 oz. frozen Canadian snow crab meat
1/2 bunches chives, fresh, chopped fine
1/2 tsp. ground pepper
1/2 tsp. seasoning salt
1 Tbsp. Dijon mustard
1/2 c. heavy cream
1 Tbsp. lemon juice
1/2 c. plain breadcrumbs
2 tsp. parsley, fresh, chopped fine
1 tsp. paprika
1/4 c. mayonnaise
1/4 c. breadcrumbs
1/2 c. grated Italian cheese
1/2 c. heavy cream
 


Procedure:
Wash and quickly dry the mushroom caps. Toss with the butter and place on a baking tray.

Thaw the crabmeat and drain it well, squeezing it with your hands if necessary to remove as much of the water as possible. Add the chives, pepper, salt, mustard, cream, lemon juice, breadcrumbs, parsley and paprika. Fill the caps with the mixture evenly.

Mix the mayonnaise, breadcrumbs and cheese together. The mixture should be the consistency of a very thick sauce that is spreadable. If needed, thin it with a little heavy cream. Spoon a little on top of each mushroom and return them to the broiler to brown them lightly on top.

Bake them at 450°F for about 10 minutes, until the topping browns lightly and the mushrooms begin to soften as liquid comes out of them.

Serve them hot.

Rate the Recipe
Other users' average rating of this recipe:
What others thought



Recipe Search
(ingredient, recipe name, or episode #)


Recipe Collection

Appetizers

Salads

Soups

Side Dishes

Casseroles

Entrées

Beef

Breakfast

Pasta

Pork/Lamb

Poultry

Seafood

Vegetarian

Desserts


 Comments to chef@pct.edu © 2001 Pennsylvania College of Technology